Okoman Sushi Restaurant

100 - 3355 North Rd, Burnaby · Restaurant

9 inspections

1. Follow-Up InspectionApr 23, 2026

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Rodent droppings (appear new and recent) observed on bottom shelf between food container bins in dry storage room.
     • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
     • **Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
     • **Remove all items from the dry storage room. Inspect dry storage room for potential entry points (holes/ gaps/ cracks that are greater than 1 square cm). Seal all entry points.
     • **Inspect exterior of building and ensure that all potential entry points are sealed tightly.
     • **Maintain a high level of sanitation throughout the premises to minimize pest attraction.
     • [Correction Date: 23-April-2026]
     • - Operator states that pest control services are provided by a pest control company 2x/ month.
     • **Ensure that all areas of the premises are accessible for pest control services.
     • **Consult with your pest control company regarding further actions that should be taken to address apparent pest issue and prevent further pest entry and harbourage.
     • Violation Score: 3
2. Routine InspectionJan 5, 2026

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Rodent droppings observed in the following areas:
     • - Under shelving and a around bulk food containers on shelf surfaces in dry storage room.
     • - Under and behind freezer in dry storage room.
     • - Along floor/ wall edges in sushi bar.
     • - Under cooking equipment in kitchen.
     • - Deceased rodent observed between freezer and wall in dry storage room.
     • - Evidence of rodent nesting (shredded wood filling, paper) observed at corner of sushi bar counter and under POS among wiring.
     • Corrective Action(s): - Remove droppings, deceased rodent, and nesting material.
     • - Thoroughly clean above noted areas. Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
     • - Refer to Violation Code 306 regarding cleaning requirements.
     • **Continue to monitor pest activity. Report new and/ or increased pest activity to your pest control technician.
     • **Ensure all areas of the premises are accessible for pest control services.
     • [Correction Date: 12-Jan-2026]
     • Note: Premises switched pest control company since the last inspection. Pest control services are provided 2x/ month. Less pest activity observed throughout premises compared to the last inspection. Operator demonstrated that many holes/ gaps have been sealed by the current pest control company. Glueboards and traps placed throughout the premises empty at time of inspection. **Continue to work with pest control company and follow all recommendations.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning is required in the following areas:
     • - All areas listed under Violation Code 304.
     • - Grease accumulation under all cook line equipment (burners, grill, deep fryers).
     • - Floors and walls throughout kitchen, sushi bar, and dry storage room.
     • - Shelf surfaces in dry storage room.
     • - All other surfaces and hard to reach areas.
     • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
     • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on areas affected by rodent droppings.
     • **Continue to work on regularly maintaining a higher level of sanitation throughout the premises.
     • [Correction Date: 12-Jan-2026]
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: - Operator is not present. No staff on duty has FOODSAFE Level 1 or equivalent.
     • Corrective Action(s): - At least one employee must have FOODSAFE Level 1 or equivalent when the operator is not present.
     • - Train and schedule employees accordingly.
     • - Visit www.foodsafe.ca for course availability.
     • [Correction Date: 05-Jan-2026]
     • Violation Score: 1
3. Follow-Up InspectionOct 8, 2025

   1 infraction

   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: - Gap between bottom of back screen door and floor observed.
     • - Gap between bottom of front entrance door and floor observed.
     • Corrective Action(s): - Install a doorsweep at back screen door and front entrance door to prevent pest entry.
     • **Gaps/ holes/ cracks/ openings larger than 1 square cm must be sealed to prevent pest entry.
     • [Correction Date: 22-Oct-2025]
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): - Heavy grease accumulation observed around deep fryers stand edges.
     • - Grime accumulation observed under sushi bar handsink.
     • - Heavy grime and old rodent droppings accumulation observed under sushi bar beer dispenser.
     • Corrective Action(s): - Thoroughly clean above noted areas.
     • [Correction Date: Immediately]
     • Violation Score: 9
4. Routine InspectionOct 7, 2025

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: - Rodent droppings observed on surfaces of sushi bar prep counter and service area tea station and dish storage area.
     • - Grime, food debris accumulation, and rodent droppings observed on storage container lids in dry storage room.
     • - Grime, food debris, and moisture accumulation observed on interior surfaces of food storage bins in dry storage room.
     • Corrective Action(s): - Thoroughly clean above noted areas. Remove grime, food debris, and rodent droppings.
     • - Once above noted areas are cleaned, SANITIZE all surfaces with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water).
     • [Correction Date: Immediately]
     • Violation Score: 25
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: - Low Temperature Chemical Sanitizing Dishwasher: <10 ppm chlorine residual detected with chlorine test paper.
     • Corrective Action(s): - Repair and/ or adjust dishwasher.
     • - Minimum 50 ppm chlorine residual required.
     • - Run all dishes and food equipment through dishwasher once it has been repaired/ adjusted and verified that chlorine residual is at least 50 ppm.
     • **Chlorine test papers available. Operator must check sanitizer daily before using unit. Ensure chlorine residual is at least 50 ppm before using dishwasher.**
     • [Correction Date: Immediately]
     • Violation Score: 25
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): - Cardboard box of whole cabbages stored directly on the ground under the dishwasher.
     • Corrective Action(s): - Relocate cabbages.
     • - Food must be protected from contamination at all times.
     • **Do not store food directly on the ground.
     • **Do no store food under the dishwasher or in the dishwashing area - high moisture area and potential contamination from dish water and/ or chemicals.
     • [Correction Date: Immediately]
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Rodent droppings observed in the following areas:
     • - Under and behind sushi bar equipment (shelves, coolers, freezers) along floor/ wall edges.
     • - Under, behind, and on shelving surfaces in dry storage room.
     • - Between and behind potato storage containers in dry storage room.
     • - Along sushi bar prep counter edges.
     • - Under beer dispenser.
     • - On counter surfaces where clean dishes and utensils are stored.
     • - Evidence of pest nesting activity observed in dry storage room - accumulation of shredded wall insulation and cardboard observed behind and under freezer.
     • Corrective Action(s): - Remove all droppings and thoroughly clean above noted areas.
     • - Use chlorine bleach solution (1 tsp chlorine bleach + water) on affected areas.
     • - Access points along back sushi bar wall and in dry storage room must be sealed. Gaps/ holes/ openings larger than 1 square cm must be sealed to prevent potential pest entry.
     • - Maintain a higher level of sanitation throughout the premises to minimize potential pest attraction. *Refer to Violation Code 306*
     • [Correction Date: 07-Oct-2025]
     • **CLOSURE ORDER ISSUED**
     • Note: While premises has regular pest control services, operator must ensure that follow-up with the pest control company is conducted so that deficiencies that may be causing pest issues are addressed and corrected.
     • Violation Score: 15
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning is required in the following areas:
     • - All areas listed under Violation 304.
     • - Food and grime accumulation on interior surfaces of all coolers.
     • - Grease accumulation under all cook line equipment.
     • - Grime and food debris accumulation under and around dishwasher and 2-compartment sink.
     • - Grime accumulation on dishwasher drainboard surfaces and 2-compartment sink surfaces.
     • - Surfaces of all coolers, shelves, and containers inside dry storage room.
     • - Accumulation of moisture and dirt on surfaces of potato storage bins in dry storage rooms.
     • - All counter surfaces where tea is prepared and dish storage area.
     • - All counter surfaces in the sushi bar area.
     • - Floors throughout the premises, especially under equipment and shelving units.
     • - Grime accumulation on floor/ wall edges throughout the kitchen, storage room, and sushi bar areas.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • - Use chlorine bleach (1 tsp chlorine bleach + 1 L water) on areas affected by rodent droppings.
     • **A higher level of sanitation is required to minimize potential pest attraction and food sources for rodents.
     • [Correction Date: 07-Oct-2025]
     • **CLOSURE ORDER ISSUED**
     • Violation Score: 15
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: - Low Temperature Chemical Sanitizing Dishwasher: <10 ppm chlorine residual detected with chlorine test paper. Chlorine is only detected when an employee continuously primes the sanitizer line during dishwasher cycle.
     • Corrective Action(s): - Minimum 50 ppm chlorine residual required at the end of each dishwasher cycle. Unit is not intended to be continuously primed during dishwasher cycle.
     • - Repair and/ or adjust dishwasher.
     • [Correction Date: 07-Oct-2025]
     • Violation Score: 3
5. Follow-Up InspectionJan 21, 2025

   0 infractions

6. Routine InspectionJan 13, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): - Low Temperature Chemical Sanitizing Dishwasher: 0 ppm chlorine residual detected with chlorine test paper.
     • Corrective Action(s): - Minimum 50 ppm chlorine residual required.
     • - Repair and/ or adjust dishwasher.
     • **Chlorine test papers available - check sanitizer residual daily before use. Ensure that there is minimum 50 ppm chlorine residual before using.
     • [Correction Date: Immediately]
     • Note: Operator able to correct violation immediately at time of inspection. Operator stated that sanitizer line was not connected properly and was adjusted at time of inspection.
     • Violation Score: 25
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink not accessible. Food equipment stored in handsink basin, thus blocking access.
     • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels to facilitate handwashing proper handwashing practices.
     • - Remove all items from handsink basin.
     • [Correction Date: Immediately]
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: - Opened bags of bulk dry ingredients observed inside dry storage room.
     • Corrective Action(s): - Store all bags of bulk dry ingredients in clean, tight-lid, rodent proof containers constructed of food grade materials.
     • **Food must be protected from contamination at all times.
     • [Correction Date: 13-Jan-2025]
     • Violation Score: 3
     • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: - Operator has not developed an acceptable Food Safety Plan.
     • Corrective Action(s): - Develop and submit a Food Safety Plan for review.
     • [Correction Date: 15-Feb-2025]
     • **This is an outstanding violation.**
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Rodent droppings observed in the following areas:
     • - Under and behind sushi bar equipment (shelves, prep coolers, freezers) and along floor/ wall edges.
     • - Under and behind cook line equipment.
     • - On shelving inside dry storage room.
     • - Evidence of pest nesting observed in sushi bar area beside sushi bar freezers - accumulation of torn up wall insulation on and around glueboards.
     • Corrective Action(s): - Remove all droppings and thoroughly clean above noted areas.
     • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on all affected areas.
     • - Locate hole/ access point in sushi bar area and seal. Seal gaps/ holes/ openings larger than 1 square cm to prevent potential pest entry.
     • - Maintain a higher level of sanitation throughout the premises to minimize potential pest attraction.
     • [Correction Date: 20-Jan-2025]
     • Note: Regular pest control services provide by a pest control company.
     • **Review all
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following areas:
     • - All areas listed under Violation 304.
     • - Food debris and grime accumulation inside kitchen 4-door coolers.
     • - Grease and food debris accumulation under cook line equipment.
     • - Grime and food debris accumulation under and around dishwasher and 2-compartment sink.
     • - Floors and surfaces inside dry storage room.
     • - Floors and surfaces in sushi bar.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • **A high level of sanitation is required to minimize potential pest attraction and harbourage.
     • [Correction Date: 20-Jan-2025]
     • Violation Score: 9
     • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
     • Observation: - Operator has not developed an acceptable Sanitation Plan.
     • Corrective Action(s): - Develop and submit a Sanitation Plan for review.
     • [Correction Date: 15-Feb-2025]
     • **This is an outstanding violation.**
     • Violation Score: 3
7. Follow-Up InspectionOct 2, 2024

   0 infractions

8. Routine InspectionOct 1, 2024

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: - Rodent droppings observed on and among serving dishes, trays, and cutting boards in sushi bar area.
     • - Rodent droppings observed on food equipment in sushi bar area.
     • - Rodent droppings observed among food equipment/ service items in waitress station.
     • Corrective Action(s): - Wash and sanitize ALL dishes, utensils, and food equipment that are stored in the sushi bar and waitress station areas.
     • - All items that can fit into the dishwasher must undergo a dishwasher cycle.
     • - Items that cannot fit into the dishwasher must be manually washed and sanitized:
     • 1. WASH with detergent and hot water.
     • 2. RINSE with clean hot water.
     • 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water).
     • 4. AIR DRY
     • - Clean and sanitize all storage shelves.
     • [Correction Date: Immediately]
     • Violation Score: 25
   • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: - Operator has not developed an acceptable Food Safety Plan.
     • Corrective Action(s): - Develop and submit a Food Safety Plan for review.
     • [Correction Date: 01-Nov-2024]
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: 1. Accumulation of rodent droppings observed in the following areas:
     • - On prep counters and prep surfaces at sushi bar.
     • - On dish storage shelving, between dishes, and on dishes.
     • - Under all sushi bar equipment.
     • - On storage equipment in sushi bar.
     • - On, between, under, and behind sushi bar food equipment (rolling cart, prep coolers, freezer, etc).
     • - In dry storage room - on, under, and between shelving.
     • - Along floor/ wall edges in dishwashing area.
     • - On and along shelves in waitress station.
     • 2. Heavy fruit fly activity observed in sushi bar (sake/ alcoholic beverage storage area) and surrounding shelves.
     • Corrective Action(s): 1. Remove rodent droppings. Clean and sanitize above noted areas. Use 100-200 ppm chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
     • 2. Remove all food and spilled beverage accumulation in sushi bar area. Clean and sanitize all surfaces. Use 100-200 ppm chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
     • [Correction Date: Immediately]
     • Violation Score: 15
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: - The following conditions may allow potential pest attraction and harbourage:
     • - Gap between bottom of back kitchen door and ground.
     • - Moisture accumulation under sushi bar plumbing fixtures and dishwashing area plumbing fixtures.
     • - Spilled food debris accumulation in sushi bar, waitress station, and dry storage room.
     • - Collection of miscellaneous items in dining room.
     • - Holes/ gaps/ cracks throughout the premises, especially at hard to reach areas near walls, under/ behind equipment.
     • - Cardboard used to line various surfaces throughout the premises.
     • Corrective Action(s): - Install a doorsweep to close gap at back kitchen door.
     • - Maintain a higher level of sanitation throughout the premises. Remove and clean up all spilled food as quickly as possible.
     • - Do not use cardboard to line floors/ shelves/ surfaces.
     • - Seal all holes/ gaps/ cracks that are larger than 1 cm throughout the premises.
     • - Remove miscellaneous items that are stored in the dining room. Organize storage area.
     • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring.
     • - All food must be stored in durable, tight lid, rodent proof containers that are constructed of food grade materials.
     • [Correction Date: 01-Oct-2024]
     • - Operator reports that premises is serviced monthly by a pest control company.
     • **Ensure all areas of the premises are accessible for pest control service.
     • **Consult with your pest control service technician regarding potential entry points - block/ seal potential entry points.
     • **Follow all recommendations provided by your pest control service technician.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following areas:
     • - Entire sushi bar area - floors, walls, food contact surfaces, shelves, food equipment.
     • - Entire waitress station area - floors, walls, shelves.
     • - Food debris and dirt accumulation in dry storage room - under, on, between, and behind all shelves and freezer.
     • - Moisture and dirt accumulation under dishwashing area (sinks and dishwasher).
     • - All other surfaces and hard to reach areas.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • - Areas where food or food equipment are normally stored (e.g. shelves) must also be sanitized.
     • [Correction Date: 01-Oct-2024]
     • Violation Score: 15
     • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
     • Observation: - Operator has not developed an acceptable Sanitation Plan.
     • Corrective Action(s): - Develop and submit a Sanitation Plan for review.
     • [Correction Date: 01-Nov-2024]
     • Violation Score: 3
9. Routine InspectionApr 11, 2024

   1 infraction

   • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: -Provide acceptable written food handling procedures.
     • Develop and submit a Food Safety Plan for review.
     • Date To Be Corrected By - 31-May-2024
     • Corrective Action(s):
     • Violation Score: 1
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following areas :
     • - Food debris and rodent droppings in dry storage room
     • - Rodent droppings in sushi bar area
     • - Grease accumulation around cooking equipment.
     • - All other surfaces and hard to reach areas.
     • - Clean above noted areas.
     • - Use chlorine bleach solution (1 tsp bleach + 1 L water) on
     • areas where rodent droppings have been noted.
     • - Repair missing baseboard areas in sushi bar area (especially
     • floor/wall joints) to facilitate cleaning.
     • Date To Be Corrected By: 19- April- 2024
     • Corrective Action(s):
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: - Broken/cracked /lifting/buckling tiles on entire
     • sushi bar counter food preparation area.
     • -->Repair and/or replace. Food contact surfaces
     • must be smooth, non absorbent, easily cleanable,
     • and durable.
     • * Vinyl plastic cover is not acceptable.
     • * Raw wood surface is not acceptable.
     • * Corrective action applies to entire sushi bar counter surface.
     • Date To Be Corrected By : 10-May-2024
     • - Duct tape and shelf liner rubber are not
     • acceptable surfaces for cooked food counter.
     • --> Repair and/or replace. Food contact surfaces
     • must be smooth, non absorbent, and easily cleanable and durable.
     • Date To Be Corrected By : 10-May-2024
     • - Styrofoam blocks covered in plastic wrap
     • are not an acceptable platform for cutting boards.
     • Platform risers must be constructed of smooth, non-absorbent,
     • easily cleanable and durable material.
     • --> Replace styrofoam blocks under cutting boards.
     • Date To Be Corrected By : 10-May-2024
     • Corrective Action(s):
     • Violation Score: 9
     • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
     • Observation: -Provide acceptable written sanitation procedures.
     • Develop and submit a Sanitation Plan for review.
     • Date To Be Corrected By : 31-May-2024
     • Corrective Action(s):
     • Violation Score: 1